Why You’ll Love This Recipe

I love this dish because it satisfies my takeout cravings without the heavy carbs. The shrimp add a nice protein boost, the veggies stay crisp and vibrant, and the cauliflower rice soaks up all the savory, umami flavors. It’s quick, one-pan, and easy to customize depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb medium shrimp, peeled and deveined
3 cups riced cauliflower (fresh or frozen)
2 tablespoons sesame oil
2 eggs, lightly beaten
1/2 cup diced carrots
1/2 cup green peas
1/4 cup chopped green onions
2 cloves garlic, minced
2 tablespoons low-sodium soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (optional)
Salt and pepper to taste
Lime wedges and extra green onions for serving (optional)

Directions

I heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
I add the shrimp, season with a pinch of salt and pepper, and cook for 2–3 minutes per side until they turn pink and are cooked through. Then I remove them from the pan and set aside.
In the same skillet, I add the remaining sesame oil and sauté the garlic for 30 seconds.
I stir in the diced carrots and peas, cooking for about 3–4 minutes until the vegetables are tender.
I push the veggies to one side of the skillet and pour in the beaten eggs, scrambling them until just set. Then I mix the eggs with the vegetables.
I add the riced cauliflower, soy sauce, and oyster sauce (if using). I stir everything together and cook for 5–7 minutes until the cauliflower is tender and fully heated through.
I return the shrimp to the skillet and toss everything together, cooking for another 1–2 minutes.
I serve hot, garnished with chopped green onions and lime wedges if I want a fresh citrusy finish.

Servings and timing

Serves: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Calories: Approximately 290 kcal per serving

Variations

I swap shrimp for chicken, tofu, or leftover cooked salmon.
I use frozen mixed veggies instead of just peas and carrots for convenience.
I add sriracha or chili flakes if I want more heat.
I top it with a fried egg or sliced avocado for a different twist.
I mix in fresh cilantro or Thai basil for added freshness.

Storage / reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I stir-fry it quickly in a hot skillet for a few minutes to bring back the texture. It’s not ideal for freezing due to the shrimp and veggies, but it holds up well for short-term meal prep.

FAQs

Can I use frozen cauliflower rice?

Yes—I just thaw it first and squeeze out any excess moisture to avoid sogginess.

What kind of shrimp works best?

I use medium peeled and deveined shrimp, but any size works—just adjust cooking time accordingly.

Can I make it without eggs?

Absolutely—it’s still delicious without eggs. I just skip that step or add a plant-based substitute if needed.

Is this recipe keto-friendly?

Yes—it’s naturally low in carbs and fits well into a keto meal plan, especially if I skip the peas or use less.

How can I make it spicier?

I stir in red pepper flakes, drizzle with hot sauce, or sauté a diced chili with the garlic for extra heat.

Conclusion

This Cauliflower Fried Rice with Shrimp is one of my favorite healthy dinner options. It’s light but filling, packed with flavor, and comes together so fast. Whether I’m trying to eat low-carb, sneak in more veggies, or just want a delicious weeknight meal, this dish always hits the spot.